Sunday, October 10, 2010
1 3/4 cup walnut meal (purchased or ground in a food processor)
3/4 cup dutch process cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
2 large eggs (room temperature)
1 cup coconut milk (room temperature)
1/2 cup honey or maple syrup
2 teaspoon vanilla extract
1/3 cup extra virgin coconut oil (gently melted)
1/4 cup chopped walnuts for topping (optional)
butter for greasing pan
Adjust oven rack to middle position. Preheat oven to 350deg F. Butter a 13x9x2 inch baking pan.
In medium bowl, mix together dry ingredients until well blended. Set aside.
In a small bowl, whisk eggs for one minute, then add coconut milk, honey or maple srup and whisk again. Add melted coconut oil and whisk until wet ingredients are completely blended.
Add wet mixture to dry ingredients and whisk well; be sure to scrape sides and bowl bottom so no pockets of dry ingredient remain. Batter will be thinner consistency than conventional brownies. Pour batter into prepared pans.
If desired, sprinkle chopped walnuts on top of batter. Bake 35 to 40 minutes.
Cool completely before cutting.